Roll, Refrigerate, Slice and Bake Butterscotch Cookies

There’s nothing like having a roll of cookie dough in the refrigerator, ready to slice and bake. I’m not referring to a roll of dough from the refrigerated case in the grocery store. I’m talking hand-mixed and homemade.

Mix one day and bake another day with no fuss and no mess. I started making slice-and-bake refrigerator cookies with my 4-H leader when I was in 4th grade. In fact, it was this very recipe for Butterscotch Refrigerator Cookies that I carefully copied onto an index card as I sat at my leader’s kitchen table.

I don’t even want to think about how many years ago that was when this recipe became a permanent part of my collection that began when I was about 9 years old. Obviously, it was worth hanging on to. Lots of brown sugar give these cookies their butterscotch flavor. I add broken toasted pecans to the dough, but use whatever kind of nut that suits your fancy.

The dough gets shaped into two 12-inch logs. If you don’t need 4 dozen cookies in your kitchen all at once, refrigerate one log and and freeze the other. The dough in the refrigerator will be good for up to a week. The frozen log should be used within three months.

Once baked, store the cookies in an airtight container. They won’t last long, though.

If you like the idea of homemade slice-and-bake cookies, you’ll find another old recipe for Icebox Oatmeal Cookies in my column this week. Click here to get right to the recipe.

Butterscotch Refrigerator Cookies

  • 1 cup shortening
  • 2 cups (packed) brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup broken, toasted nuts

Cream shortening. Add brown sugar gradually and cream together. Add eggs and vanilla. Sift flour, baking soda, cream of tartar and salt together. Using a wooden spoon, stir the flour mixture into the creamed mixture. Stir in the nuts. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.

Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet. Bake in preheated 375-degree oven for 8 to 10 minutes. Makes about 4 dozen cookies.

Tip from the cook

  • Toast nuts by arranging them in a single layer on a small baking sheet. Bake for about 8 minutes, or until golden and fragrant, in a preheated 350-degree oven. Remove from oven and immediately transfer to a plate to cool.

8 thoughts on “Roll, Refrigerate, Slice and Bake Butterscotch Cookies

  1. Pingback: Grandma Renner’s Borscht and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

  2. I nearly forgot about butterscotch. I get so distracted by chocolate and caramel and strawberry that butterscotch is sadly neglected in my house. Thanks for the great idea.

  3. I tried making these cookies and they came out very dry. I rolled the log and refrigerated overnight, but they fell apart. So I put them back in a bowl and added a bit of milk to the mix. That took care of the problem.

  4. Amazing recipe!! Reminds me of an Egyptian cookie we have at Christmas. The same thing really, just sprinkled with powdered sugar… I had the same problem with dryness, but about 1-2 cups of milk really helped out. I also melted butterscotch chips and added those instead of nuts. Good result!! Thanks again!!

    • Butterscotch chips, melted, sounds like a great addition. Very interesting that these cookies have an Egyptian connection.

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